A refreshing French salad featuring tuna, eggs, vegetables, and vibrant vinaigrette for an easy, satisfying meal.
# What You Need:
→ Fish & Proteins
01 - 2 cans (5.6 oz each) tuna in olive oil, drained
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed
04 - 14 oz small new potatoes
05 - 1 head butter lettuce or mixed greens
06 - 7 oz cherry tomatoes, halved
07 - 1 small red onion, thinly sliced
08 - 12 to 16 black olives (Niçoise or Kalamata)
09 - 1 small cucumber, sliced (optional)
→ Pantry & Condiments
10 - 4 anchovy fillets (optional, for garnish)
11 - Salt and freshly ground black pepper
→ Vinaigrette
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons red wine vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 small garlic clove, minced
16 - Salt and pepper, to taste
# Directions:
01 - Bring a large saucepan of salted water to a boil. Add new potatoes and simmer for 10 minutes or until tender. Remove with a slotted spoon and let cool slightly.
02 - In the same boiling water, add green beans and cook for 2 to 3 minutes until crisp-tender. Drain and refresh under cold running water.
03 - Place eggs in a small saucepan and cover with water. Bring to a gentle boil, then cook for 8 minutes. Cool eggs in cold water, peel, and cut into quarters.
04 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and seasoning in a mixing bowl until fully emulsified.
05 - Arrange lettuce leaves on a serving platter. Layer halved potatoes, blanched green beans, cherry tomatoes, cucumber slices, red onion, and olives over the base.
06 - Gently flake tuna over the vegetables. Arrange the egg quarters and anchovy fillets on top if using.
07 - Drizzle the vinaigrette evenly across the salad. Season with additional salt and freshly ground black pepper if desired.
08 - Present immediately for optimal freshness.
